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Chickpea Flour Frittata

Chickpea Flour Frittata is a great vegan alternative to a classic frittata. Pair it with smashed avo, hummus, or delicious pesto for a filling and nutritious snack.
Course Appetizer, Side Dish, Snack
Cuisine Gluten-free, Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4
Calories 248kcal
Author Nensi Beram


  • 160 g chickpea flour
  • 250 ml water
  • 1 cup finely chopped swiss chard or kale
  • 1 cup shredded butternut squash
  • 3-4 finely chopped scallions
  • 3-4 cloves minced garlic
  • 1 level teaspoon baking powder
  • 2 tablespoons olive oil
  • 1/3 teaspoon turmeric powder
  • salt to taste


  • To make chickpea flour batter, stir together the chickpea flour, turmeric, salt, and water in a bowl. Whisk together until blended completely making sure to eliminate all of the lumps.
  • Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours.
  • After 2 hours, add shredded pumpkin, finely chopped swiss chard (or kale), chopped scallions, minced garlic, 1 level teaspoon baking powder, and 1 tablespoon olive oil. Stir until all is well combined. Taste and adjust seasonings as needed.
  • Preheat oven to 200 °C. Line an 18 cm springform pan with baking paper and put it in the oven for approx. 5 minutes (it needs to be really hot when you add the batter).
  • After 5 minutes, coat the hot pan with 1 tablespoon olive oil and pour in the batter. Bake for approx. 35-38 minutes until the edges are golden and crispy. Cooking time depends on the thickness of the frittata, so adjust accordingly.
  • Cool in the pan, then slice into wedges and serve.


Calories: 248kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Sodium: 145mg | Fiber: 5g | Sugar: 5g | Iron: 3mg